I`m a bit late to the party with this post, i blame it on the working-week…but for this booo weekend i have a rum-barrel type of tiki drink served in a for the theme black pineapple.
I`m making it with – well you may have guessed it – rum – and after the UK rumfest one could believe i`d be tired of rum but no no no…that´s not the case, and i don´t think that`ll ever happen..
There`s a so much spooky drinks out there that i really didn´t know what to make…should i carve out a pumpkin or make a flaming drink? well i already did that last year, so no…Should i make a blood-red vampire type of drink?
I had no clue…but then i saw that nice pineapple in the shop and decided to paint it black and use as vessel for a heavy tiki drink that should quench the thirst at least for folks who likes exotic rum drinks.
This is grown-up treat:
Not that this pineapple looks very spooky at all…it rather looks grilled…:-) So scoop out a pineapple and paint it black.
Muddle a handful of pineapple pieces with 0.5 oz butter-cinnamon syrup mix in shaker and add:
Shake hard with ice and double strain into the pineapple filled with crushed ice and if you wish, top with a little Ting. Float Lemon Hart151
Garnish with something fun.
BUTTER-CINNAMON SYRUP MIX
Make cinnamon syrup by adding equal parts demerara sugar and water in a pan and heat to dissolve the sugar. Add crushed cinnamon sticks and lightly boil on low heat for just a little, then take off heat and leave to cool and let the flavors blend for an hour or two. Then strain and bottle. Or use B.G Reynold´s excellent cinnamon syrup.
Then melt one teaspoon butter for every 0.5 oz syrup. Add the melted butter to the syrup and stir together.
It´s simply a refreshing tiki drink, not the least spooky but there´s more than enough spooky drinks out there…in any case it´s tasty and most of all – relaxing. You can play with different rums too.
It´s always inspiring to try out new great products and here´s 3 great products from Fair Trade Spirits. It`s organic coffee and goji liqueurs and quinoa vodka. Fair Trade is the first brand in the world that is Fair Trade Certified which means they use Fair Trade Certified ingredients and organic farming methods. I like that!
The three products i trying out from Fair are these:
Fair Coffee liqueur – Made from Fair Trade and organic coffee beans grown high up in the volcanic mountains of Mexico and Fair Trade sugarcane from Malawi. I love coffee and i love a good coffee liqueur which i often use as a drink ingredient in tiki drinks.(coffee and pineapple anyone? or coffee and grapefruit….)
When you open the bottle and smell it, on the nose it´s like freshly roasted coffee beans. The flavor is even better, it´s the closest to real freshly roasted coffee beans that i`ve ever tasted and it has depth. The sweetness is just perfect and the sugarcane flavor very natural. This is a seriously good coffee liqueur! and actually i don´t think i want any other after i´ve tried this.
Fair Goji liqueur – I assume you`ve heard of the goji berries? loaded with antioxidants they are sold in various health shops. Goji is the first Goji berry liqueur ever made and is the only one on the market as far as i know.
The goji liqueur has a somewhat mixed flavors of cranberries and plum. It´s an interesting flavor and it can be used in cocktails like grenadine for example. It`s simply a very interesing product.
Fair – Quinoa vodka – is the first vodka in the world using grains of quinoa in its formula.The quinoa used is comng from the Andes where the incas grew it 5000 years ago and the vodka is made in France.
The flavor of the vodka, and yes it takes that it has flavor to get me interested – it´s kinda dry and has some slight hints of grain, fruit and white pepper. The quinoa grains are brewed and distilled in the Cognac region in France.
It actually won Gold Medal at the Chicago Beverage Tasting Institute with 93 points and was voted the best tasting vodka at the New York Spirits Awards in June 2009.
That´s not bad! and when me who is a devoted rum fanatic say that about a vodka, well peeps…
I think Fair Trade makes very pleasing products and it feels better to know they are made with Fair Trade certified products and farming methods in a world where more and more of what we put into our bodies are more or less poisoned and stripped of natural flavors, minerals and vitamins.
As i write this the coffee flavor is still there in my mouth, it has a very long aftertaste…
2 oz Fair Trade Quinoa Vodka
0.5 oz homemade passionfruit syrup ( or please – use t B.G Reynolds (former Trader Tiki), it´s awesome)
0.5 oz fresh lemon juice
1 egg white
0.5 oz sugarcane syrup
Shake very hard to emulsify the egg white (dry shake first without ice and then with ice or use blender) and pour into an old fashioned glass. Garnish with a lemon twist.
1 oz white rum (I used Banks Five islands white rum)
1 oz dark rum (I used Havana Club 7)
0.5 oz Fair Trade Goji liqueur
0.5 oz fresh lemon and lime juices
0.25 oz sugarcane syrup (or more if you like)
1 oz grapefruit juice (white grapefruit)
1 oz fresh orange juice
Shake with ice and strain into a tall glass with crushed ice and garnish with a lime spiral or twist. (Maybe an orange slice too would be nice.)
And finally, the last drinks, i made two with the coffee..the first is a little bit more elaborate – it´s a tiki drink after all.
1.5 oz dark rum (Coruba)
0.5 oz aged rhum agricole (Clemént VSOP)
0.5 os Fair Trade Coffee liqueur
1 oz unsweetened pineapple juice
0.25 oz sugarcane syrup – (if you like it sweeter)
Pineapple and muscovado burn off
Garnish with pineapple and mint
Start making the pineapple and muscovado burn-off. Cut a few chunks from a pineapple and place in a pan, top with medium dark muscovado sugar (about a tsp) and a little dark rum and heat it up and get going for a little while on the stove until the pineapple is soft.
Then add some dark overproof rum to burn, i don´t like to burn LH151 since it´s so precious but it really does taste best! Flambeè the mix and then leave to cool. Add to shaker and muddle it a bit, add the rest of ingredients and shake with ice. Double strain into a zombie glass or tiki mug filled with crushed ice. Garnish with pineapple and mint.
Like i said before – the green Chartreuse is the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..
We keep swizzlin`…and the next swizzle i`m gonna make is my favorite and many other´s favorite too – – the famous Chartreuse Swizzle – i was even asked to include it in my swizzle series by my good blogger pal and friend Craig Hermann over at Colonel Tiki
I´m also gonna try that thing i read about with the lime wedge – you sprinkle sugar over a lime wedge, pour bit of Chartreuse over it, light it and let the sugar caramelize. Cool a bit, then squeeze and drop the lime into the glass – with one half sticking up as garnish a bit above the extra top layer of crushed ice.
This will hopefully add a layer of caramelized dark sugar to the drink..hm not a bad idea, let´s see if it works.
CHARTREUSE SWIZZLE – With Caramelized Demerara Sugar
1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used Trader Tiki`s Dark Falernum)
2 dash Bitter Truth Aromatic Bitters ( a few dashes on top of the ice too)
Caramelized demerara sugar-lime
Start making the caramelized sugared lime first and put aside to cool. See instructions above.
Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and drop in the caramelized sugared lime and add straw – in the mint.
Well, first of all – chartreuse doesn`t burn so well so i took just a little bit of Lemon Hart 151, very little since i don´t really wanna burn it, it´s precious. But a half teaspoon is ok, for once – i won´t do this very often. Actually – it´s more of a fun experiment. So one half teaspoon of each is what i used.
After burning the sugar and lime i wasn´t content, i wanted a more burnt flavor and the lime to also look a bit burnt so i decided to grill it.
The end result is a bit of a spicy Chartreuse Swizzle and it´s tasty of course. But if the spiciness comes from the grilled sugared lime or the aromatic bitters i cannot say, it`s probably both.
This is a drink i can drink plenty of and it´s fun to play around with it – it´s that kinda drink.
I wrote about it long ago but i feel it`s time to re-visit this topic. It`s not very often you see people write about ice-molds but here`s a post over at Let`s Tiki. The first time i saw a picture of a tiki drink with an ice mold of some kind was the cocktail chronicles post about the Luau Grog. it had that ice-cone you make in a pilsener glass. That picture was enough to make me dream..Then i saw a few pictures of the Dr Funk`s Son cocktail served in an entire ice-mold around the glass. The rest i saw in Beachbum Berry´s books and i was intrigued.
I made my first attempts in 2008 and made the Dr Funk`s Son and experimented with both crushed and plain ice molds around the glass with various results. I made a blog post about the other attempts to make ice molds as well. I found it to be difficult without an ice-shaver since you need fine ice for the molding made easier and with good results. I used a hand-mixer to get the crushed ice become more fine.
I had to (and still have to) first crush the ice and since my hand-mixer is broken down i need to beat it with a mortar to become easier to mold. Since i let the ice cubes stay out for a little while to soften it`s necessary to work quickly cuz the melting goes fast. You mold the shape you want and then place it in the freezer for at least 2 hours before using in the drinks. They used to serve tiki drinks with ice molds back in the days…but in our time it`s a rare thing, but i`ve heard they does it in Mai Kai. It would be a very cool experience to order a few drinks served that way.
We know that we drink with our eyes too and how a drink is presented whether it has garnish or no garnish is very important and affects the whole drinking experience. And the ice molds has a way of transforming the feel when you have them in your hand, there`s something magic about them. Add to that the fact that a tiki drink in itself has a magic feeling especially if you`re in a dark tiki bar with the right atmosphere. But that`s the whole point of tiki – escapism.
I`m gonna present a few drinks and ice molds that you easily can make yourself. If you have an ice shaver you`ll get much better results than i can get with just roughly crushed ice.nThe first drink is basically a raw chocolate Mai Tai served in an ice tower.
1) ICE TOWER
To make this ice-tower you need a glass and a plastic (or other) container that is larger than the glass, so you can put crushed or shaved ice and fill up with water in between after you place the smaller glass in the larger container. Make sure the glass is no taller than the outer container.
My glass did start to float a bit so i did place a stone on it. Then you put it in the freezer for at least 2 hours (or overnight). Then you hold the container under hot water until the ice/glass inside is loosened.
Then i did put it back in the freezer for another 30 min so it could freeze back a bit more before using it.
Here`s a basic Mai Tai, Trader Vic`s recipe but one ingredient is added, not much but the change produces a new cocktail – bittersweet, dry and crisp with a hint of vanilla – that`s the the Mozart Dry Chocolate Spirit and only 1/4 oz is added.
But that`s enough to change the drink. Since Mozart Dry is quite concentrated and has that crisp dryness you only need a little to create a very nice contrast. To go with the raw chocolate i used chocolate mint for garnish – and really, the leaves does have a decadent fragrance of peppermint and chocolate. (menta x piperita f. citrata “chocolate”) Its truly delicious! make sure the straws are short and placed near the mint.
Since it´s a new ingredient added i give the drink a different name even though basically it`s a strong chocolate flavored Mai Tai – served in the same kinda cool ice-tower as Dr Funk`s son.
1 oz demerara rum
0.5 oz Smith & Cross
0.5 oz Pusser`s overproof
1 oz fresh lime juice
0.5 oz orange curacao
0.25 oz orgeat
0.25 oz simple syrup
That`s the Mai Tai – now add:
0.25 oz Mozart Dry Chocolate Spirit
Shake with the spent lime shell in the shaker with crushed ice and pour unstrained into the ice tower, fill up with more crushed ice if needed.
Garnish with chocolate mint and speared cherry/pineapple chunk.
From above the thin layer of ice on the glass is seen.
2) ICE SHELL
The next drink has a shell made with crushed ice like the drink in the pic on the top of this blog post – Del Coronado
To make an ice shell you fill the glass with shaved (or crushed) ice and with a spoon press on the ice so it goes upward and forming a shell around the edge of the glass – pretty cool. To get this really nice you need an ice shaver. The ice-shells can be made a bit differently, some to look like a hood half over the glass, like an ice cave. While others are a thin wall of ice sticking up irregularly around the edge of the glass.
An ice-shell made with crushed ice instead of finely shaved may look a bit clumsy but it still works, it manages to add that mystic feeling of old tiki times gone by…and as for chilling the glass the ice-molds does that very well.
I have chosen a drink from Jeff`s latest book the Remixed that i like a lot to be served with the ice-shell.
PAGO PAGO COCKTAIL
3 squares of fresh pineapple
0.5 oz fresh lime juice
0.5 oz green Chartreuse
0.25 oz Creme de Cacao ( i instead used Mozart Dry Chocolate Spirit)
1.5 oz gold Puerto Rican Rum ( ain`t got that..i used Smith & Cross)
Place pineapple, lime, chartreuse and cacao in a shaker and muddle. Add rum and ice cubes and shake well and strain into a chilled cocktail glass but in this case a glass with an ice shell.
The Pago Pago Cocktail dates back to 1940.
3) THE ICE CONE
Then we have the ice-cone as seen being served with the Captain´s Grog, Navy Grog and the Luau Grog. Its easy to make, just pack a pilsener glass full with shaved or crushed ice and place a straw in the middle, then freeze for at least 2 hours or even better, overnight.
When you take it out, pour warm water over the glass so the cone comes out.
I´m gonna use it in the Kon Tiki Ti-Punch from Remixed (page 202)
KON TIKI TI-PUNCH
0.75 oz fresh lime juice
0.5 oz grenadine ( i used hibiscus grenadine)
1.75 oz Bacardi 8 rum ( didn`t have that so i used an aged agricole instead to change it up a bit)
1 tsp demerara syrup ( i used rich demerara syrup which is 2:1 demerara sugar to water)
tsp Guava jelly ( well..another hard to find ingredient..i used Guava jam)
A chunk of fresh pineapple
In your shaker, muddle the pineapple chunk and guava jelly in lime juice. Add rum, grenadine and demerara syrup.
Shake and strain into a punch goblet (or rocks glass) filled with a large ice cube – here replaced with the ice-cone.
Garnish with a lime wedge, pineapple chunk and mint sprig.
This drink was really nice with an aged rhum agricole. I used Clemènt VSOP and then i also added a small float of Pusser´s overproof…i like to kick up my drinks a little bit.
Finally, all i can say about using ice molds is that yes, it does take some time and effort to do them so i won´t do them very often..but when i do..oh my, it really is a special feeling to drink with an ice mold in the glass – but bear in mind that these molds here are really not very good because without finely shaved ice you cannot get that look the old ice molds have. For some reason shave ice devices are not sold here where I live so it´s a bit difficult.
And one more thing, when you work with the ice it`s easier with ice that has softened a bit and that requires that you work not too slow. When the molds are ready it`s good to let them freeze overnight. I did freeze mine for 2 hours but that was mainly because i wanted to et going with the photographing of the drinks. The molds doesn`t melt as fast as you may think, they keep quite good – at least long enough to imbibe the drink, especially if the molds are left to freeze overnight.
It was a while ago…i´ve missed a few…but its time for Mixology Monday again and hosting this monday is Chris from over at Spirited Remix.
He wants us to post the best cocktail we ever made:
Give me the best drink recipe you’ve ever created.
No, I’m not really talking about that awesome drink that you made under pressure and on the fly for your friends one evening. I’m not talking about that kickass nightcap that you whipped up using the last bits from those few bottles that you needed to throw away.
I’m talking about that one drink that you’ve worked on for quite a while. The one that you’ve carefully tweaked over time until you found that perfect recipe. The one you’ve made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion.
If you don’t have a drink that fits the above mold, then perhaps this is your excuse to revisit your old “original remixes”, as I call them, and decide or even tweak one to be your best. If you’ve never made such a drink before, then begin experimenting right now!
For me there´s one particular drink i`m gonna use for this post, its a drink made long ago but its probably a remix since it was a twist i made and i don`t think its changed up enough to be an all original. Nevertheless it has been used over and over to quench my own thirst and others.
It has been served at parties as well as at home. It has always been very well received and it has survived until now and will keep being alive. And it does have something very important in the list of ingredients – it has Ting.
But the main reason i choose to post this one is simply because its damned tasty and it`s in regular rotation and always will be as long as i live.
So here`s my liquid baby:
1 cored pineapple.
In mixing glass:
A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters
Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort.
Equal parts Sugar, butter and liquid honey
Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.
The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.
Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch.
But when served in the pineapple as drinking vessel and filled up with crushed ice you won´t see much of the butter solids anyway.
Dive into the world of Tiki-intoxication..here`s two drinks for castaways and beachbums..
Slowly but surely we move forward in the good old Grog Log and the next drink is the Castaway. It has unusually few ingredients for a Tiki drink thus showing that not every Tiki drink has to contain 8 or more ingredients.
This drink has three things to mix together – Jamaican rum, pineapple juice and Kahlua. Can it be simpler?
The Castaway is according to Grog Log based on the Jamaican Dust from Durian`s Red Hand Restaurant, NYC.
Its not this cloingly sweet tropical concoction but well-balanced and very tasty indeed. The ingredients goes very well together and the recipe allows you to play with dark rums and coffee, nut or cocoa liqueurs.
3 oz unsweetened pineapple juice
0.75 oz Kahlua
1.5 oz gold Jamaican rum ( i used Lemon Hart Jamaican)
Shake well with ice cubes. Strain into a 10 ounce pilsener glass filled with crushed ice. Garnish with maraschino cherry and pineapple wedge stuck on the rim of glass.
I`m not gonna make the twist any more complicated either but just switching the ordinary Kahlua for Kahlua Coffee Cream, use dark Jamaican instead of gold and add some demerara rum to the mix as well. The Jamaican rum of choice here is Smith & Cross, a rum i love very much!
3 oz unsweetened pineapple juice
0.5 Kahlua Coffee Cream
1 oz Smith & Cross Jamaican rum
1 oz El Dorado 12
Float Lemon Hart 151
Shake everything together with ice and strain into a tiki mug or glass filled with crushed ice and garnish with pineapple leaves and cherry.
It turned out very nice..i like coffee flavor in tiki drinks that has pineapple juice in them, it just fits in so well adding that spicy extra which at the same time mellows the drink.
Perfect beach drinks…or something to make you dream away the winter cuddling up in the sofa switching it for a tropical summer cuz after all that´s what tiki is all about – escapism and fun!